Friday, June 1, 2007

Not all food is better

I haven't eaten much ice cream over here in Asia because it's not nearly as good as the stuff we have in the States. Ben and Jerry's is non-existant (except for in the Hong Kong International Airport food court - please read my earlier airport faceoff post). Haagen Dazs is all over the place, but costs an arm and a leg - $10 for a pint. But it's so worth it. Let me compare the ingredients of chocolate ice cream from Haagen Dazs to vanilla ice cream from some russian brand I got when flying Eva Air to Korea.

Just in case you can't read the text, let me list the main ingredients for Haagen Dazs: Cream, Skim milk, Sugar, Pasteurized egg yolk, Alkalized Cocoa. Simple and delicious, some dairy mixed with sugar, egg and chocolate.

The ice cream a la Ruski: Water, Milk powder, Sugar, Maltose, Coconut oil, Anhydrous milk fat, Egg yolk, Vanilla seed, stabilizer, emulsifier, vanilla flavor, Carotene. Coconut oil? Anhydrous milk fat? Huh?

I suppose at least it was made in Taiwan. Better than food made in China.

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